Name: Beef Wellington with Mushroom Duxelles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz beef tenderloin; 1 cup cremini mushrooms; 0.5 tsp olive oil; 1 tsp Dijon mustard; 0.5 oz puff pastry; 1 large egg white; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Beef Wellington with Mushroom Duxelles

Tender beef tenderloin seared and wrapped in a savory mushroom duxelles and flaky golden pastry for a decadent, melt-in-your-mouth experience.

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NUTRITION

Protein

42.1g

Fat

21.0g

Carbs

12.0g

SERVINGS

1 serving

INGREDIENTS

4 oz beef tenderloin

1 cup cremini mushrooms

0.5 tsp olive oil

1 tsp Dijon mustard

0.5 oz puff pastry

1 large egg white

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

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PREPARATION

1
Pulse the cremini mushrooms in a food processor until they are very finely minced.
2
Sauté the minced mushrooms in a pan with olive oil, fresh thyme, sea salt, and black pepper over medium heat until all moisture has evaporated and the mixture is dry.
3
Season the beef tenderloin with sea salt and black pepper, then sear in a hot pan for approximately one minute per side until a brown crust forms.
4
Brush the seared beef tenderloin on all sides with the Dijon mustard while the meat is still warm to allow the flavors to penetrate.
5
Roll the puff pastry out into a thin rectangle on a lightly floured surface or piece of parchment paper.
6
Spread the mushroom duxelles evenly over the pastry, place the beef in the center, and wrap the pastry tightly around the meat, trimming any significant excess.
7
Place the Wellington on a baking sheet, brush the exterior with the egg white, and bake at 400°F for 15 to 20 minutes until the pastry is crisp and golden.